1.3kg waxy potatoes, skin left on
a couple tablespoons of butter
1 onion, thinly sliced
200g smoked bacon and/or ham, cubed
150ml dry white wine
250ml whipping cream
salt, pepper, chives
1 reblochon (450g)
1 clove of garlic
green salad, to serve
Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through (10-20 mins depending on size). Drain well and leave to cool.
Meanwhile, melt 1 tbsp of butter in a frying pan and saute the onions and bacon until the onions are soft and both are beginning to brown. Tip in the wine, bring to a simmer, and reduce to half. Stir in the cream off the heat.
Preheat the oven to 200C/175C fan/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and saute them until golden (in as many batches as you need, I did 3). Cut the cheese in half horizontally, then into large (2-3cm) cubes.
Rub an ovenproof dish with the cut clove of garlic, then cover the base with half the potatoes. Spoon over half the onion and bacon mixture and season well with pepper and very little with salt. I will also sprinkle some herbs on top next time, chives can be a good addition. Top with half the reblochon then repeat the layers, with the remaining reblochon half, rind uppermost, on top.
Bake for 15 minutes until browned and bubbling, then serve with a green salad and a glass of dry white wine.
Serves 6
Inspired by The Guardian:Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through (10-20 mins depending on size). Drain well and leave to cool.
Meanwhile, melt 1 tbsp of butter in a frying pan and saute the onions and bacon until the onions are soft and both are beginning to brown. Tip in the wine, bring to a simmer, and reduce to half. Stir in the cream off the heat.
Preheat the oven to 200C/175C fan/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and saute them until golden (in as many batches as you need, I did 3). Cut the cheese in half horizontally, then into large (2-3cm) cubes.
Rub an ovenproof dish with the cut clove of garlic, then cover the base with half the potatoes. Spoon over half the onion and bacon mixture and season well with pepper and very little with salt. I will also sprinkle some herbs on top next time, chives can be a good addition. Top with half the reblochon then repeat the layers, with the remaining reblochon half, rind uppermost, on top.
Bake for 15 minutes until browned and bubbling, then serve with a green salad and a glass of dry white wine.
Serves 6
https://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette
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